Sometimes we need a really good staple recipe. Classic mashed potatoes are some of my favorite ways to eat potatoes. There are so many ways to make them, and I have so many recipes, but for this one, I want to stick to the basics. These mashed potatoes are creamy yet fluffy in texture and great for sauces and gravy. They absorb sauces really well and do not take away from the flavor. This will be one of the easiest recipes you will ever follow!
First, take your potatoes and peel and wash them. I used a 5 lb bag of potatoes. I know that seems like a lot, but my family loves them! This 5 lb bag serves up to 8 people. This is great for small dinner gatherings or larger family meals! Simply half the recipe if it seems like too much!
Once your potatoes are peeled, cut them into smaller pieces. I just eye ball and make sure every piece is relatively the same size for consistent cooking times, but they are each about the size of a golfball.
Boil a pot of water with very salty water. I used about 8-10 cups of water (or whatever will fit in your pot) to about 4 tbsp of salt. The potatoes need to absorb some of the saltiness. Cook your potatoes until they are fork tender. When they are done, you will be using a potato ricer. This tool is a miracle worker. It evenly rices your potatoes so they come out way fluffier than simply mashing with a fork. Mine was about 25$ on Amazon.
Once your potatoes are all riced, add 3/4 stick of butter, 1/2 cup sour cream, 3/4-1 pint of heavy cream, 2 tsp of salt, and 1/2 cup freshly grated parmesan cheese.
With your fork or spoon stir the ingredients all together in the potatoes until it is well combined. This recipe is also based on measuring with the heart so if you go a little over or under with ingredients, it will not ruin any of the dish! Just use your best judgement. Serve these along side your favorite protein or with delicious gravy!
Easy and Fluffy Classic Mashed Potatoes
- Potato Ricer
- 5 Lb Potatoes Washed and Peeled
- 8-10 Cups Water to Boil
- 4 Tbsp Salt to Add to Boiling Water
- 3/4 Stick Butter Softened or Melted
- 1/2 Cup Sour Cream
- 3/4-1 Pint Heavy Cream
- 2 Tsp Salt in the Cooked Potatoes
- 1/2 Cup Freshly Grated Parmesan Cheese
- Boil a large pot of water and add 4 tbsp of salt.
- Wash and peel your potatoes. Cut into golfball size chunks.
- Boil potatoes until fork tender.
- Rice your potatoes into a large bowl.
- Add butter, heavy cream, sour cream, salt, and parmesan cheese to the potatoes. Mix thoroughly.
- Serve with protein or gravy.